Ingredients
Scale
- 2.5 cups desiccated coconut
- 3 Tbsp liquid sweetener (I recommend brown rice/maple syrup)
- 1/2 cup coconut cream
- 2 Tbsp coconut oil
- 1/2 tsp vanilla powder/extract
- —
- 240gr iChoc classic chocolate
Instructions
- Place all the ingredients (except chocolate) into a bowl and mix thoroughly. The coconut mixture should stick together in a lump when you press it in your hands (if it’s too dry, add some more coconut cream + oil).
- Line a square baking tin (7×7) with parchment paper and place the coconut mixture inside.
- Use your hands to press down the mixture equally and place in the freezer for 20 minutes.
- Once firm, take the coconut block out of the tin and use a hot knife to cut the bounties into shape (you’ll get around 14 pieces).
- Place them back into the freezer while you melt the chocolate.
- Cover every bar with chocolate and place back into the fridge/freezer to firm up.
- Let sit for 5 minutes at room temperature before serving.
Description
As in all of my recipes, 1 cup equals 250 ml.
